This homemade New York-style strawberry cheesecake combines a buttery graham cracker crust, a rich and creamy filling, and a luscious strawberry topping for a perfect dessert.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
For the Filling:
- 2 lbs full-fat cream cheese, softened
- 1½ cups sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
For the Strawberry Topping:
- 1 pound fresh strawberries, sliced
- 6 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preparing the Crust:
Preheat your oven to 350°F (175°C) and position the rack in the lower third of the oven.
Line the bottom of a 9-inch springform pan with a double layer of extra-large aluminum foil to prevent water from entering during the water bath.
Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl. Press the mixture evenly into the bottom and slightly up the sides of the prepared pan.
Bake for 10-12 minutes, then remove from the oven and let cool. Reduce the oven temperature to 325°F (163°C). - Making the Filling:
Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add sugar and beat until the mixture is light and fluffy.
Mix in salt, vanilla extract, lemon juice, and cornstarch.
Beat in the eggs one at a time on low speed, ensuring each is fully incorporated without overmixing.
Gently beat in the sour cream until just combined.
Place the springform pan in a larger roasting pan. Pour the cream cheese filling into the crust and smooth the top.
Pour boiling water into the roasting pan to reach halfway up the sides of the springform pan.
Bake for 1 hour and 40-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. - Cooling and Chilling:
After baking, let the cheesecake sit in the oven with the door slightly open for 1 hour (turn the oven off!).
Remove from the water bath, remove the foil, and use a thin knife to loosen the edges of the cheesecake from the pan.
Let the cheesecake cool to room temperature, then cover and refrigerate for at least 5 hours or overnight. - Preparing the Strawberry Topping:
In a saucepan, combine half of the sliced strawberries, sugar, and lemon juice over medium heat. Cook, stirring constantly, until the mixture thickens (about 8-10 minutes).
Remove from heat, stir in vanilla extract, and mix in the remaining fresh strawberries.
Allow the topping to cool to room temperature before spreading it over the chilled cheesecake. - To Serve:
Carefully remove the sides of the springform pan, transfer the cheesecake to a serving plate, and serve topped with the strawberry sauce.
Enjoy your rich, creamy New York-style strawberry cheesecake—a perfect treat for any occasion!